ContinentalSoup
Cream of Mushroom Soup (and what to make with it)
A classic cream of mushroom soup from scratch, plus what to cook with it: casseroles, gravies and pasta sauce.
10 min
Prep time
20 min
Cook time
30 min
Total time
4
Servings
Ingredients
- 300g button mushroom, sliced
- 3 tbsp butter
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 3 tbsp all-purpose flour
- 3 cups vegetable or chicken stock, warm
- 1/2 cup cream or milk
- Salt and pepper to taste
- A pinch of nutmeg (optional)
Instructions
- Melt butter in a pot over medium heat. Add onion and sauté until translucent, about 3 minutes.
- Add garlic and sliced mushroom. Cook for 6–8 minutes, until the mushroom releases its water and then browns lightly.
- Sprinkle flour over the mushroom and stir constantly for 1–2 minutes to cook out the raw flour taste.
- Gradually whisk in the warm stock, a ladle at a time, to avoid lumps, until fully incorporated.
- Simmer for 10 minutes, stirring occasionally, until slightly thickened.
- Stir in cream, season with salt, pepper and nutmeg, and simmer for 2 more minutes without boiling.
- For a smoother soup, blend half the batch and stir it back in; for a chunkier soup, serve as is.
Tips
- This same base (a roux-thickened, mushroom-flecked white sauce) is exactly what "cream of mushroom soup" recipes call for as an ingredient elsewhere, not just as a bowl of soup on its own.
- Use it in place of a canned soup base in a green bean casserole, a creamy chicken-and-rice bake, or thinned slightly as a quick pasta sauce with black pepper and parmesan.
- For a faster version, our own Cream of Mushroom Soup Mix skips the from-scratch roux step: just add hot water for the base, then stir in sautéed fresh mushroom if you want extra texture.